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Quinoa-Stuffed Poblano Chiles

Recipe Ingredients

4 poblano (5-inch) chiles

1 1/2 cups water

3/4 cup uncooked quinoa

Cooking spray

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/2 cup chopped onion

2 teaspoons minced seeded jalapeno pepper

2 garlic cloves, minced

2 tablespoons unsalted pumpkin seed kernels

1/2 cup minced green onions

1 tablespoon minced fresh cilantro

1 tablespoon low-sodium soy sauce

1 tablespoon lime juice

2 cups tomato juice

1 cup shredded reduced-fat sharp cheddar cheese


  1. Heat oven to 350 degrees F.
  2. Cut chiles in half lengthwise; remove stems and seeds. Set aside. Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 13 minutes or until liquid is absorbed. Set aside.
  3. Spray a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add bell peppers, onion, jalapeno pepper, and garlic; saute 2 minutes. Add pumpkin seed kernels; saute 2 minutes. Remove from heat; stir in quinoa, green onions, cilantro, soy sauce, and lime juice. Spoon 1/3 cup quinoa mixture into each chile half. Pour tomato juice into a 13 x 9-inch baking dish; place stuffed chiles in dish. Cover and bake at 350 degrees F for 20 minutes.
  4. Sprinkle cheese over chiles; bake, uncovered, an additional 10 minutes or until cheese melts and chiles are thoroughly heated. Spoon tomato juice over chiles.

Yield: 4 servings (serving size: 2 stuffed chile halves).

Posted by Tiffany at Recipe Goldmine 2/18/2002 11:11 am.


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